The Oklahoma Onion Burger: A Depression-Era Classic in Jacó

The Oklahoma onion burger was born in El Reno, Oklahoma, in the 1920s and '30s. During the Great Depression, beef was expensive and onions were cheap — so cooks smashed a big handful of thinly sliced onions right into the patty to stretch the meat.

How it works

Paper-thin onions go on top of the beef ball, then the whole thing is smashed onto the griddle. The onions get pressed into the meat, where they steam, soften and caramelize in the beef fat. Flip it, and the onions brown into a sweet, crispy layer.

The Quincho's Oklahoma

Ours stacks two Angus patties smashed with caramelized onion, double American cheese and special mayo on artisan brioche — ₡8,200. Sweet, savory and very messy in the best way.

Find it on the menu.